flowers. To start with you're going to need a rolling pin or something round, two thin

strips of baking paper, some melted chocolate, sticky tape and a Ziploc bag.

Pour your chocolate into the Ziploc bag and then cut off one corner. Start with a small

cut because you can always make it bigger if it's too small. I'll show you a few different

petals. First of all pipe some circles in a row on the baking paper. And then I like

to put the bag of chocolate into a bowl to stop it tipping out just bend the tip upwards.

Take a second sheet of baking paper and place it over the top of your chocolate and then

using your thumb or your finger, push the chocolate upwards making it into a petal shape.

Then peel the top sheet off, and this makes them very thin so they have that petal-like

look to them. And then place the sheet over the rolling pin so that the petals curl around

and then once they set carefully peel them off the paper.

For a second time, pipe some circles of chocolate and this time spread them out using a spoon

to make them elongated and then cover them as before. Make sure you are using tempered

chocolate; otherwise your petals are going to melt just as soon as you take them out

of the fridge. If you're not sure what tempered chocolate is then click on the link in the

description below this video to go to the chocolate playlist and in there you will find

a video on how to temper chocolate and another video on what chocolate to use for chocolate

decorations. This type of petal that we've just made curls over at the top like in a

flower that has been open for awhile

The third type of petals that we are going to make are the smaller ones that you'll need

for the center of your flower. For those place a circle of chocolate on your baking paper

as you did before, spread them out using a spoon and then a second sheet of baking paper

over the top and spread them out. Peel it off to make them thin, then put another sheet

of baking paper over the top and roll it up into a tube and use some sticky tape to keep

it in that tube shape and then just allow it to set. And then when you take them off

the baking paper you can see that you've got those tight smaller petals for the center

of your flower.

To put your flower together use a cookie cutter ring and place a dollop of chocolate in the

middle and then starting with the outer bigger petals, put them around the edge, usually

4 or 5 petals is ideal. Then I'm going to use the petals that curl over a little bit

on the next row and then the smaller tighter chocolate petals right in the center. If you

don't have a cookie cutter ring that's circle like that, you can just improvise and use

some paper towel rolled into a circle or anything that you have that that's sort of shape just

to give the petals some support while the chocolate is setting.

Once the chocolate is set you can take your flowers and place them where you needed them.

For example in this one is on top of the chocolate cake.

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